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La Belle Cuisine - More Salad Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Chino Chopped Vegetable Salad
with Mustard Vinaigrette

"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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Afternoon Interlude I
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Chino, Elya de
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 Wolfgang Puck's Chino Chopped Vegetable
Salad with Mustard Vinaigrette
Recipe Courtesy Good Morning America

Serves 4 

Mustard Vinaigrette
1 tablespoon Dijon mustard
3 tablespoons sherry wine vinegar
1/2 cup extra-virgin olive oil
1/2 cup almond or safflower oil
Salt
Freshly ground white pepper

Salad
1 tablespoon olive oil
1/2 cup diced fresh artichoke bottoms
Salt
Freshly ground white pepper
1/2 cup diced carrots
1/2 cup diced green beans
1/2 cup diced red onion
1/2 cup fresh corn kernels
1/2 cup diced celery
1/2 cup diced ripe avocado
1/4 cup peeled, seeded, and chopped tomato
4 teaspoons grated Parmesan cheese
1 cup mixed greens of your choice
(curly endive, chicory, baby lettuce),
cut or torn into bite-size pieces

1. Prepare the vinaigrette: In a small bow, combine the mustard and vinegar. Slowly whisk in the oils. Season to taste with salt and pepper
and set aside. Whisk again when ready to serve.
2. Prepare the salad: In a small skillet, heat the olive oil. Season the
diced artichokes lightly with salt and pepper and sauté until al dente,
about 3 minutes. Transfer to a large bowl and let cool.
3. Blanch the carrots and beans by placing each into a fine mesh basket.
Set the basket into a pot of boiling salted water and cook until al
dente, 2 to 3 minutes. Plunge into cold water to stop the cooking
process. Drain, cool, and add to the artichokes. Add the onion,
radicchio, corn, and celery.
4. When ready to serve, dice the avocado and the tomato and add to the
other vegetables. Reserving a little vinaigrette, toss the vegetables with
the vinaigrette, sprinkle with the grated cheese, and toss again. Correct
seasoning to taste.
5. Toss the greens with the reserved vinaigrette and season with salt and pepper to taste.
Presentation: Divide the salad greens among four salad plates. Mound
the chopped salad on the greens and serve immediately.
To prepare ahead: Through step 3, refrigerating until needed.
Recipe copyright © 1998 Wolfgang Puck

More great recipes from Chef Wolfgang
 

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